Yield: 6 servings
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Y O U R B A S I C P U M P K I N P I E =========================================== An all-Canadian version made with maple syrup. You can substitute corn syrup or brown sugar (both are less expensive); if using the later, increase milk to 1 cup. Canned evaporated milk (regular or low-fat) or light cream can be used instead of milk. Great crowned with any of our 3 toppings. (see below) 1 cn Pumpkin Puree (14 oz/398 ml) [1¾ cups] 2 ea Eggs ¾ c Milk ¾ c Maple Syrup 1 ts Cinnamon; ground ½ ts Ground Ginger ½ ts EACH: Ground Cloves, Nutmeg and Salt 9 in Unbaked Pie Shell In bowl, whisk together pumpkin, eggs, milk, maple syrup, cinammon, ginger, cloves, nutmeg and salt until smooth. Pour into pie shell; bake in preheated 375F oven about 45 minutes or until almost set but slightly soft in center. Cool completely before serving. Makes 6 servings. S O U R C R E A M ~~~~~~~~~~~~~~~~~~ Absolutely my favorite, this reminds me of classic cheesecake topping. A cinch to make, pour it over your pumpkin pie just after baking. ¾ c Sour Cream 2 tb Granulated Sugar Combine sour cream and sugar; spread over hot, baked pie, leaving a ½-inch border around edges uncovered. Return to oven for about 7 minutes until just set. M E R I N G U E ~~~~~~~~~~~~~~~ If your pie fillingcalls for 3 or more eggs, just use the yolks and reserve the whites to make this topping.
This goes over your hot baked pie, adding height and a great contrast in textures. 3 ea Egg Whites 1 ts Lemon Juice ½ c Granulated Sugar ½ ts Vanilla In bowl, beat egg whites and lemon juice until frothy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff but not dry. Beat in vanilla. Cover hot, baked pie with meringue, creating attractive peaks. Return to 375F oven for about 8 minutes or until topping is golden. S O U R C R E A M S P I D E R ' S W E B ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Create this attractive, impressive design by incorporating it into the pie's unbaked filling ++ it cooks right in. 2 tb Sour Cream 2 tb Granulated Sugar Combine sour cream and sugar; place in small pipingbag with large round tip or plastic mustard/ketchup bottle. On unbaked pumpkin filling, pipe a spiral, starting at outer edge and finishing at center. Using small paring knife, draw shallow line through filling and topping from outer edge to center; repeat at 7 evenly-spaced intervals around pie.
Between each of the 8 lines draw another line from center to outer edge. This will create the spider web effect. Bake pie according to recipe. Source: Prize Pies in Food column by Marion Kane (food editor) in Toronto Star (4 October, 1995) Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 10-04-95